Roasted Cranberry Margarita
This roasted cranberry margarita is a delightfully festive cocktail for the holidays! Roasted cranberries, tequila, Cointreau, and lemon juice are the perfect combination to get your holidays off right!
Servings 8 individual margaritas
Roasted Cranberry Syrup:
- 12 oz (340 g)fresh cranberries
- 2¼ cup (450 g) granulated sugar, divided
- 2 cups (480 ml) hot water
- Lime zest from one lime
For the Margaritas:
- 2 cups (480 ml) Tequila
- 8 oz (240 ml) Cointreau
- 2 cups (480 ml) lime fresh juice (see notes)
- 8 - 10 oz (240-300 ml)roasted cranberry syrup (see notes)
- Fresh cranberries to garnish (optional)
- Fresh lime slices to garnish
- Ice to taste
Make the roasted cranberry syrup:
Preheat oven to 350º F. Line baking sheet with Reynolds parchment paper.
In a bowl, mix the cranberries, ¼ cup sugar, and lime zest. Toss to coat. Spread the cranberries over the lined baking sheet.
Bake for 15-20 minutes or until cranberries start to break down and tender. Remove from the oven.
Place roasted cranberries, 2 cups of sugar, and hot water in a food processor. Process until well combined.
Strain liquid into a bottle and refrigerate. Cranberry syrup will keep for up to 2 weeks stored in a glass container in the refrigerator.
Make the margaritas:
Combine the tequila, Cointreau, fresh lime juice, and roasted cranberry syrup, and ice in a large pitcher; stir. Add more fresh cranberries and sliced lime, if desired.
Serve to your guests and enjoy.
You can prepare the cranberry syrup days in advance and let it chill in the refrigerator.
To get 2 cups of lime juice you will need about 15-20 small limes.
Adjust the amount of roasted cranberry syrup to your liking.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 337kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 96mg | Fiber: 1g | Sugar: 34g | Vitamin A: 57IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg